Bottarga di Muggine is salted, pressed, and dried grey mullet roe. The ancient tradition of producing Bottarga has been maintained by devoted Sardinian fishermen. Bottarga is wonderful finely grated over green salad or pasta, or thinly shaved on crostini with an olive tapenade, accented with a curl of butter or a drizzle of extra virgin olive oil. Feel free to try a citrus zester to get the thinnest shreds possible for your concoctions! Bottarga needs to be stored in the refrigerator. For long-term storage, do as Mario Batali does and wrap it in foil and keep in the freezer. Then, just grate off the lobe whenever you need to add some flavor to special dishes.

Please Note: This is a natural, artisan product and the color of the bottarga may vary from a burnt orange to a dark indigo color. Keep refrigerated.

I needed this Bottarga in Atlanta, as no local distributor stocked the product... only a retail store selling the same size piece for triple the price! The bottarga was clean and fresh -- shipped promptly overnight! Bravo iGourmet. I will buy again.

By Elise from NYCon Jul 26, 2010

I want to put this on EVERYTHING

I bought this on a whim after having spaghetti with bottarga at Bar Stuzzichini. I wasn't really sure what I would do with a whole 4 oz of it, but since it keeps well I know I can hang on to it for months. I made a spaghetti dish with it at home, topped with bread crumbs, parsley, and a squeeze of lemon, and it was amazing. Also tried it grated over soft scrambled eggs with asparagus and it gave it an incredible depth without being too fishy or salty. It's also lovely sliced paper thin on its own, once you get past the sort of waxy texture.
I'm going to keep playing with it but in the meantime I could eat that spaghetti dish every day! By the way, a citrus zester works perfectly to get a really, really fine shred.